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No Bake Chocolate Banoffee Cheesecake

Creamy, chocolatey and full of tropical surprise: this banoffee cheesecake is wonderfully indulgent. A doddle to make but be prepared to whisk and mix.

Banoffee Cheesecake



For the crust
225g crushed digestive biscuits (around 13 – 14 biscuits)
100g butter, melted
2 tbsp honey
2 tbsp shredded coconut

For the filling
85g dark chocolate, melted
100g butter, softened
100g granulated sugar
1 tsps vanilla extract
2 eggs
4 bananas, sliced
1 can full fat coconut milk, chilled overnight in the fridge
175g double cream (around half a pot)
1-2 tbsp icing sugar
A couple of chocolate pieces



  1. For the crust: grease a tart or cake tin with butter. In a bowl, mix together the biscuits crumbs, melted butter, honey and coconut
  2. Press the mixture into the prepared tin and place into the fridge to chill
  3. Meanwhile, either on a hob or in the microwave, melt the chocolate, making sure to stir regularly, until melted and smooth
  4. In a stand mixer, or using an electric mixer, whisk the butter and sugar until fluffy (this should take around 1 – 2 minutes)
  5. Add the melted chocolate and vanilla extract, and whisk the mixture until combined
  6. Turn your mixer to medium speed and add an egg, after 5 minutes of mixing, add the other egg and mix for another 5 minutes
  7. Once the filling is well mixed, pour into the chilled tin; smooth out the filling and place in the fridge for an hour
  8. Once the chocolate mixture is firm, remove the tart from the fridge and leave to one side
  9. Just before serving, whip the cream: tip your chilled can of coconut milk upside down and open. Pour the coconut water from the top into a separate container and save for a later use. Scoop out the coconut cream and place in a bowl or your stand mixer
  10. Add the double cream and whip together for 4 – 5 minutes, until soft peaks form. Beat in the icing sugar and 1 tsp of vanilla extract
  11. Slice the bananas and scatter them over the top of your tart
  12. Pipe or smooth out the coconut cream and grate chocolate over the top

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